NEW Recipes from the August Issue

It's time to take it outside. We're sharing recipes that are best served al fresco with friends. Salute summer, from drinks to dessert, with the latest recipes from Better Homes and Gardens.

View Slideshow

How to Make Popcorn Balls

This all-time favorite dessert is offers instant nostalgia (remember Grandma making them?). Bring them into your own kitchen with our incredible easy steps.

View Video

Dishes Made Better by Potato Chips

I chip, you chip, we chip. Our love affair with America's favorite snack goes well beyond the bag. We're sharing dishes that were made better (way better) by potato chips.

View Slideshow

Dress Up a Dessert in 8 Seconds (or Less!)

Make any dessert recipe worthy of a party with these easy ideas to dress them up. Each dessert idea can be done within 8 seconds!

View Video

Canning Basics

Enjoy your favorite produce year-round by canning it. We'll walk you through how to can foods safely with less mess.

See More

How to Mail Cookies

Send your famous cookie recipe to loved ones anywhere! See how to pack cookies so they won't crumble and other tips for how to mail cookies.

View Video

DIY Drink Stations

Our favorite party trend? Creative DIY drink stations that let party-goers play mixologist. We're sharing our favorite beverage stations, including an infused vodka station, a mojito station, and more. Once you set out the listed supplies, you're all ready to party!

View Slideshow
Popular in Food

Chilaquile Casserole

3.5 by 13 people
20K views
Rate me!
  • Makes: 8 servings
  • Prep: 20 mins
  • Bake: 35 mins 375°F
  • Stand: 15 mins

Chilaquile Casserole

Ingredients

Directions

  1. Preheat oven to 375 degrees F. In a large skillet, cook onion and garlic in hot oil over medium heat until onion is tender.
  2. Meanwhile, grease a 2-quart rectangular baking dish. Spread half of the tortillas in the bottom of the prepared baking dish. Top with half of the cheese and 1 can of the chile peppers. Sprinkle with onion mixture. Top with the remaining tortillas, cheese, and chile peppers.
  3. In a large bowl, combine eggs, buttermilk, salt, black pepper, cumin, and oregano. Pour evenly over ingredients in dish.
  4. Bake, uncovered, for 35 to 40 minutes or until center is set and edges are lightly browned. Let stand for 15 minutes before serving. If desired, top with salsa. Makes 8 servings.

From the Test Kitchen

*Test Kitchen Tip:

To make 2 cups sour milk, place 2 tablespoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 2 cups total liquid; stir. Let the mixture stand for 5 minutes before using.

Nutrition Facts (Chilaquile Casserole)

    Per serving:
  • 284 kcal cal.,
  • 15 g fat
  • (7 g sat. fat,
  • 2 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 133 mg chol.,
  • 507 mg sodium,
  • 25 g carb.,
  • 4 g fiber,
  • 5 g sugar,
  • 15 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Comments

close
close
close
close
close

Loading... Please wait...